My Doughnuts recipe is based on my sweet bread dough recipe. Firmer dough is easier to manage, so you can add extra Flour to make the dough firmer. I use a round scone cutter to cut out discs and a small vegetable cutter’s other end to cut out centres. Some people do not cut out centres and just make holes, but I like cutting out centres because they will become small ball doughnuts, that I love.
Makes
12 Rings & 12 Balls
Ingredients
2 teaspoons OR 7g sachet Dry Yeast
3/4 cup Milk *warmed
2 tablespoons Caster Sugar
2 cups Plain Flour
1/2 teaspoon Salt
20g Butter *softened
1 Egg *lightly whisked
Canola Oil for frying
1/4 cup Caster Sugar for coating
1 to 2 teaspoons Ground Cinnamon for coating *optional
Method
Heat Milk and Sugar in microwave for 30 seconds. When it is warm, add Yeast and mix well.Combine Flour and Salt in a large bowl. Make a well in the centre and pour the yeast mixture, lightly whisked Egg and softened Butter. Mix well to form a soft dough. Knead for 2 to 3 minutes, adding extra Flour if required, until smooth. Cover and prove for 1 to 2 hours or until dough has doubled in size.Punch down the dough and roll out, on a lightly floured surface, about 1cm thick. Use a 7 to 8cm round cutter to cut out discs. Use a 3cm round cutter to cut out centres. Place on a lined tray and set aside for 30 minutes to rise.Heat Oil to about 150°C and deep-fry doughnuts until puffed and golden each side.Coat doughnuts with Caster Sugar or mixture of Caster Sugar and Cinnamon. Repeat with remaining doughnuts.
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